Step: 1/7

Wash the soup vegetables, if necessary peel and cut into cubes. Wash the chives, shake dry and finely chop.

Step: 2/7

Peel the skin from the onion and cut in half. Place the cut sides in a hot pan and brown without oil. Stud with the cloves.

Step: 3/7

Place 1.5l water, 1 tbsp salt, the pepper, bay leaf, allspice, juniper berries and soup vegetables in a deep pan and bring to the boil.

Step: 4/7

Add the meat and simmer in the hot stock just under boiling point for 21/2 hours.

Step: 5/7

Remove the meat from the liquid and keep it warm wrapped in foil. Strain the liquid through a sieve.

Step: 6/7

Season the stock with horseradish and anchovies and season to taste.

Step: 7/7

Cut the meat into slices and drizzle with the sauce. Garnish with chives. Serve with fried potatoes.